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Blueberry Rolls with Lavender

  • Author: Mikyla
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


Soft and fluffy wild blueberry rolls infused with lavender! These easy-to-make cinnamon rolls are so good no one will ever guess they are vegan! 



Lavender Blueberry Compote:

  1. 2 cups of fresh blueberries 
  2. 2 tbsp. lemon juice 
  3. 2 tbsp. water
  4. 1/2 tsp. lemon zest 
  5. 1 tbsp. cornstarch
  6. 2 tbsp. brown sugar or coconut sugar
  7. 2 tsp. lavender extract 

Sweet Roll Dough:

  • 4 1/2 cups all-purpose flour 
  • 1 1/4 tsp. instant yeast
  • 1/4 cup + 2 tbsp. organic cane sugar 
  • 1/2 tsp Himalayan salt
  • 1 1/2 cup warm oat milk
  • 1/4 cup melted vegan butter – I used Betty Crocker avocado oil plant-based butter


  • 2 tbsp. vegan butter 
  • 1/4 cup packed brown sugar or coconut sugar
  • 1 tsp. cinnamon 


  • 2 cups vegan powdered sugar
  • 25 tbsp. oat milk
  • 1/2 tsp. vanilla bean extract 
  • 1/2 tsp. lavender extract



Lavender Blueberry Compote:

  1. Place all the ingredients into a medium-sized pot on low-medium heat. Stir until all ingredients are combined and let the mixture simmer for 10-15 minutes. Once the blueberries burst the mixture will thicken, stir well, and then remove from the heat source to cool.

Sweet Rolls:

  1.  While the sauce is cooking, add the 3 cups of flour, yeast, cane sugar, and salt to the bowl of the mixture. Once combined, add in the melted butter and warm oat milk. The milk should be like warm bathtub water not scalding hot and whisk until smooth. Attach the dough hook attachment and turn the mixer on low speed. Slowly add the remaining flour until a dough starts to form and pull away from the edges. Don’t over mix! Cover the dough and let it sit for 10 minutes. 
  2. Sprinkle a large piece of parchment paper with flour and roll out the dough into a large rectangle shape. For the filling, evenly spread the softened butter in a thin layer over the dough. Sprinkle with cinnamon and brown sugar and then top with the lavender blueberry compote. Tightly roll up the dough starting at the wider side. Using a sharp knife cut down the log into 8 slices. Place the dough pieces into a greased baking dish.
  3.  Cover the rolls and let them rise in a warm place for 30 minutes. You can even place them inside an off oven with the oven light on.  After this time the rolls should have doubled in size. Turn the oven on to 350 F and bake the rolls for 25-35 min in a ceramic dish.
  4. Once you remove the cinnamon rolls from the oven, whisk together the powdered sugar. vanilla bean extract, lavender extract, and oat milk until a smooth glaze forms. Pour the glaze over the warm rolls and enjoy!




  • Serving Size: 1 Roll
  • Calories: 360

Keywords: Cinnamon rolls, bluberry, lavender, breakfast, brunch, yeast, sweet rolls

Vegan Blueberry Lavender Rolls